One-Pan Miso-Ginger Chicken and Rice Skillet

published Jun 17, 2023
Miso Ginger Chicken and Rice Skillet Recipe

Umami-rich miso paste and zingy fresh ginger brings this one-skillet chicken dinner together.


Prep15 minutes

Cook30 minutes

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Miso ginger chicken and rice in Dutch oven with wooden spoon on the side.
Credit: Kelli Foster

I make chicken and rice for dinner at least once a week. It’s a surefire hit with my toddler,  involves low-lift cooking, makes minimal dirty dishes, and guarantees leftovers for lunch. But what I love most about this dinner is its ability to take on so many different flavor profiles. Chicken and rice is the perfect blank slate for introducing new flavors and ingredients — especially to kids. 

Here, I take boneless, skinless chicken thighs and jasmine rice and combine them with fresh ginger, salty red miso paste, and meaty mushrooms for a true one-pan dinner that cooks in just 30 minutes. It’s a new family favorite and my toddler’s most requested dinner. 

Ingredients in Miso-Ginger Chicken and Rice Skillet

  • Cremini mushrooms: The recipe calls for whole mushrooms, but if you want to reduce the prep work by a few minutes, grab a package of pre-sliced cremini mushrooms.
  • Miso paste: Red miso paste has a deeper, richer taste than the more mild white and yellow varieties, and makes for a really full-flavored chicken and rice. White or yellow miso paste will also work here, but the skillet will have a less rich flavor.
  • Ginger: The warm, spicy flavor of fresh ginger is a natural partner to miso paste, chicken thighs, and rice.
  • Chicken thighs: Not only are boneless, skinless chicken thighs super flavorful, but they’re also less expensive than chicken breast and are less likely to dry out.
  • Jasmine rice: This long-grain rice is incredibly fragrant and cooks in just 15 minutes.

If You’re Making Miso-Ginger Chicken and Rice Skillet, a Few Tips

  • Whisk the miso paste with some chicken broth. This makes it a lot easier to mix into the chicken and rice.
  • Don’t forget to stir the rice. Give the rice a good stir once or twice to make sure it doesn’t stick to the bottom of the skillet — especially in the final five minutes of cooking. 
Credit: Kelli Foster

Miso Ginger Chicken and Rice Skillet Recipe

Umami-rich miso paste and zingy fresh ginger brings this one-skillet chicken dinner together.

Prep time 15 minutes

Cook time 30 minutes

Serves 6

Nutritional Info


  • 6 ounces

    cremini mushrooms

  • 1

    medium yellow onion

  • 2 cloves


  • 1 (1-inch) piece


  • 1 1/2 pounds

    boneless, skinless chicken thighs (about 6)

  • 1 teaspoon

    kosher salt, divided

  • 1/4 teaspoon

    freshly ground black pepper

  • 3 cups

    low-sodium chicken broth, divided

  • 1/4 cup

    red miso paste

  • 2 tablespoons

    unsalted butter

  • 1 tablespoon

    toasted sesame oil

  • 1 1/2 cups

    jasmine rice

  • 1 cup

    frozen peas

  • Chopped fresh cilantro leaves and tender stems, for garnish


  1. Prepare the following, adding each to the same medium bowl as you complete it: Thinly slice 6 ounces cremini mushrooms (about 2 cups). Dice 1 medium yellow onion (about 1 cup). Mince 2 garlic cloves. Peel and mince a (1-inch) piece of ginger (about 1 tablespoon).

  2. Cut 1 1/2 pounds boneless chicken thighs into 1-inch pieces. Season all over with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

  3. Place 1 cup of the low-sodium chicken broth and 1/4 cup red miso paste in a liquid measuring cup or small bowl and whisk until the miso is dissolved.

  4. Heat 2 tablespoons unsalted butter and 1 tablespoon toasted sesame oil in a large, high-sided skillet or Dutch oven over medium heat until melted and shimmering. Add the mushroom mixture and remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until softened and the mushrooms have released their liquid and the liquid is almost evaporated, about 8 minutes.

  5. Add 1 1/2 cups jasmine rice and cook, stirring occasionally, until lightly toasted and fragrant, about 1 minute. Add the miso mixture and stir to combine with a wooden spoon, scraping the bottom of the pan to release any browned bits.

  6. Add the remaining 2 cups chicken broth and the chicken, and stir to combine. Bring to a boil over medium heat, stirring occasionally so that the rice doesn't stick to the pot. Reduce the heat to low and cover. Simmer, stirring occasionally, until the chicken is cooked through, the rice is tender, and most of the liquid is absorbed, about 15 minutes.

  7. Remove from the heat and stir in 1 cup frozen peas. Garnish with chopped fresh cilantro leaves and tender stems.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.